Cream puffs, themselves are super easy to make. I remember making them for the first time as a tweener, and was shocked how easy they were to prepare.

I think if there is one lesson to be learned from making cream puffs, it’s to make sure you don’t under-bake them, or they will deflate after a few minutes of being pulled out of the oven.

Bummer! You know I like to under-bake, but these puffs are not one of those desserts to do that with because you’ll end up getting an eggy-texture-type cream puff. Bah!!

This delicious pastry dessert that is filled with a cream filling has it’s own special day each year on January 2nd, known as, ta-da!!!! National Cream Puff Day! I’m a little late. Sorry…but, as they say, better late than never, right?

Cream puffs are a French dessert pastry, filled with whipped cream, pastry cream, ice cream, pudding or custard. Toppings include such delights as chocolate sauce, caramel sauce or even dusted with confectioner’s sugar.

Heavenly Boston Cream Puffs

Heavenly creamy vanilla custard filling, layered inside heavenly fluffy cream puff pastries and decorated with a heavenly chocolate icing, is out of this world, like heaven!

Author: Kim Lange

Ingredients

Heavenly Boston Cream Puffs

1/2cupbutter

1cupwater

1cupflour

4eggs

Heavenly Boston Cream Filling

2small boxes instant vanilla pudding3.4 oz each

1& 2/3 cups cold whole milk

8ozor 2 cups of whipped creamfresh or tub

Heavenly Chocolate Icing

1cupchocolate chips or chopped semisweet chocolate

1/2cupheavy whipping cream

Instructions

Preheat oven to 375 degrees

In a pan, add butter and water and bring to a rolling boil

Stir in flour and stir vigorously over low heat until mixture leaves the pan, forming a soft ball.

Remove from heat and cool for a couple of minutes

Using a mixer, beat in eggs one at a time until all mixed in.

Beat mixture until smooth and has elasticity.

Drop by 1/4 cup or using a large cookie scoop onto ungreased cookie sheet or parchment paper.

Bake 25-30 minutes, and make sure they are done and not under-baked.

Poke or slit a small hole in each top of the cream puff to let the air escape.

Allow to cool.

Heavenly Cream Filling

Beat milk and pudding mix with a whisk or mixer for 2 minutes.

Gently fold in whipped cream. Let stand 5 minutes.

Slice the cream puffs in half and fill with the chilled pudding mixture.

Heavenly Chocolate Icing

In small sauce-pan or microwave bowl, add chocolate chips or chopped semisweet chocolate and heavy whipping cream and heat over low heat (or in the microwave) until the cream is very hot.

Remove from the heat, and whisk together until the chocolate is melted and the icing is smooth.

Pour a spoonful or two or three onto each cream puff.

Serve immediately; or refrigerate for up to several hours.

Notes

For Heavenly Cream Filling, you can substitute 8 oz light or regular sour cream or Vanilla Greek yogurt for the whipped cream if you want.You can also omit the Chocolate icing and sprinkle with confectioners sugar.